Description
Apple cinnamon bread pudding, adapted from the base of a recipe at NatashasKitchen.com
Ingredients
Scale
- 12 oz bread, somewhat dried, cut into cubes—we used baguette, but brioche is wonderful
- 3 C half-and-half
- 3 large eggs
- 1/4 C brown sugar
- 1 tsp ground cinnamon, divided
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 2 Tbsp butter
- 2 Granny Smith apples, peeled, cored, chopped into small dice
- 1 Tbsp brandy (optional)
Instructions
- Preheat your oven to 350°F (177°C)
- Butter a 9×13″ baking dish.
- Beat the eggs in a small bowl. In a larger bowl, whisk together the half-and-half, beaten eggs, and brown sugar, 1/2 tsp cinnamon, vanilla, and salt.
- Put the bread cubes in the buttered baking dish and pour the custard mixture over the top.
- Allow the bread to soak up the custard for 10–30 minutes.
- While the bread is soaking, melt the 2 Tbsp butter in a sauté pan over medium-high heat and add the small diced apple pieces.
- Sautee the apples until they are softening and just starting to brown. Sprinkle in the rest of the cinnamon and toss to combine. If using the brandy, carefully add it to the pan and burn off the alcohol.
- Distribute the apples over the bread pudding, turning them into the mix with a spatula.
- Put the bread pudding into the oven and set a timer (perhaps an Extra Big and Loud) for 30 minutes.
- When the timer sounds, check the internal temperature of the pudding using your Thermapen ONE. If there are no temps below 160°F (71°C), remove it from the oven.
- If you want it more brown and toast, brush the surface with melted butter and place it under a medium broiler for a minute or two, but be careful not to burn the surface!
- Allow the dish to cool somewhat before serving.
- Enjoy!